{"id":11380,"date":"2017-01-27T06:47:08","date_gmt":"2017-01-27T06:47:08","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=11380"},"modified":"2017-01-27T06:47:08","modified_gmt":"2017-01-27T06:47:08","slug":"steak-gorgonzola-butter-micro-radish-fingerlings-herbs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=11380","title":{"rendered":"steak, gorgonzola butter, micro radish; fingerlings, herbs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11383\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/steak_fingerlings.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>While there was both a <em>primo<\/em> and a <em>secondo<\/em>, it was still a very low-stress meal to prepare, probably helping to explain why it turned out so totally delicious.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11384\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/celeriac_penne_cress.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The first course was very simple.<\/p>\n<ul>\n<li>a small amount of leftover <a href=\"http:\/\/food.hoggardwagner.org\/2017\/01\/26\/penne-celeriac-alliums-speck-chives-parsley-parmesan\/\">celeriac pasta from Tuesday<\/a>, arranged\u00a0in shallow bowls with a little upland cress from Two Guys from Woodbridge<\/li>\n<li>the wine was a California (Sonoma) white,\u00a0<a href=\"https:\/\/us.nakedwines.com\/wines\/scott-peterson-california-sauvignon-blanc-2015.htm\">Scott Peterson Rumpus California Sauvignon Blanc 2015<\/a>, from <a href=\"https:\/\/us.nakedwines.com\/\">Naked Wines<\/a><\/li>\n<\/ul>\n<p>The main course may have been considerably more rich, but it was on an almost equally modest scale in volume, and also arguably far less complicated in its makeup.<\/p>\n<p>I can&#8217;t resist a carbon footprint note: Virtually everything in this meal was grown locally.<\/p>\n<p>Roasting <a href=\"http:\/\/www.ediblemanhattan.com\/magazine\/chef-charmer\/\">Rick Bishop&#8217;s wonderful\u00a0ruby crescents<\/a>\u00a0was a lot easier &#8211; and the end result a lot healthier &#8211; than making\u00a0homemade fries, as in the &#8216;steak and French fries&#8217; I grew up with, which seemed to be everyone&#8217;s favorite dinner in the 40s and 50s.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-11388\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/01\/crescent.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>one grass-fed 10-ounce New York strip steak purchased from\u00a0<a href=\"http:\/\/www.theepochtimes.com\/n3\/679101-this-is-new-york-john-stoltzfoos-an-amish-farmer-in-the-urban-jungle\/\">John Stoltzfoos<\/a> at his family&#8217;s Millport Dairy Farm stall in the Union Square Greenmarket, pan grilled (seasoned on both sides only after each had been seared) over a medium-high flame, until medium rare, cut into 2 servings, each spread with half of a tablespoon of a softened composed butter (butter which had remained after <a href=\"http:\/\/food.hoggardwagner.org\/2016\/11\/26\/venison-quince-compote-camote-chipotle-gratin-lacinato\/\">this meal<\/a>\u00a0last fall, and had been divided into one-tablespoon packages; it was composed of softened \u2018<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>\u2018 flavored with a small amount of toasted and crushed dried fennel seed; a few drops of Worcestershire sauce; salt; pepper; a couple ounces of\u00a0<a href=\"http:\/\/www.casarrigoni.it\/en\/unici-gorgonzola.asp\">Gorgonzola Casarrigoni<\/a> from Whole Foods; and a sprinkling of crushed home-dried, very dark, heatless habanada peppers), the steak allowed to rest a few minutes before being served garnished with Hong Vit micro radish from Windfall Farms<\/li>\n<li>ruby crescent potatoes from\u00a0Mountain Sweet Berry Farm, halved lengthwise, tossed with a little olive oil, salt, pepper, golden home-dried habanada pepper, fresh sage from Keith&#8217;s Farm, fresh rosemary\u00a0from Hoeffner Farms, arranged cut side down on a medium\u00a0<a href=\"https:\/\/www.pamperedchef.com\/shop\/Stoneware\/Large+Bar+Pan\/1445\">Pampered Chef unglazed ceramic pan,<\/a>\u00a0roasted at about 375\u00ba for about 20 or 25 minutes<\/li>\n<li>the wine was a terrific Washington (Columbia Valley) red,\u00a0<a href=\"http:\/\/www.badgermtnvineyard.com\/powers\/documents\/20143LCab.pdf\">Powers Cabernet Sauvignon Columbia Valley 2014<\/a>. from <a href=\"http:\/\/www.chelseawinevault.com\/\">Chelsea Wine Vault<\/a><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the music throughout was <a href=\"http:\/\/www.il-pomodoro.ch\/news\/recording-of-g-f-handels-partenope\/\">Handel&#8217;s 1730 comic\u00a0<em>opera seria<\/em> [sic], &#8216;Partenope&#8217;, with Riccardo Minasi conducting Il Pomo d&#8217;Oro<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>While there was both a primo and a secondo, it was still a very low-stress meal to prepare, probably helping to explain why it turned out so totally delicious. &nbsp; The first course was very simple. a small amount of leftover celeriac pasta from Tuesday, arranged\u00a0in shallow bowls with a little upland cress from Two &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-11380","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11380"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/11380\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}